Tangzess Wholemeal Rolls

 

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Tangzess.....a combination of Tangzhong and Sourdough Excess (aka 'Discard").

The perfect combination for a Samurai's sandwich!

Tangzhong -is the Japanese method of gelatinising flour and water in advance of your mixing to provide the dough with an excellent enhancer

Excess - a portion of sourdough that is unfed and taken straight off the worktop or out of the refrigerator and added to the dough. It provides a little dough enhancement itself but also gives the tangy taste of sourdough bread. 

Together....we have Tangzess a perfect dough to be made into a loaf or into rolls, baguettes and batons, bloomers, hot dog rolls, etc, etc, etc. 

What is produced is bread that is SUPER LIGHT, FLUFFY and with an excellent SHELF LIFE.

So what do we need? 

INGREDIENTS

100 gms of unfed rye starter at 1:1 (i.e. 50 gms flour / 50 gms water)

141 gms Tangzhong (30 gms flour / 111 grams water)....see below....)

300 gms of wholemeal or wholegrain flour

100 gms of strong white flour

184 gms tepid water

8 gms crushed sea salt

40 gms of softened unsalted butter

18 gms Demerera or Muscovado sugar 

7 gms instant quick yeast

METHOD

First, make the Tangzhong. Mix 30 gms of strong white bread flour with 111 gms of water. Stirring constantly, bring to 65⁰C and then take off the heat and quickly transfer to cold dish. Cover and allow to cool. 

Next, 

Add 100 gms of unfed rye starter to a bowl and then add 100 gms of strong white bread flour and 300 gms of wholemeal flour. 

Now add the cooled Tangzhong, 184 gms of water, the salt, butter, sugar and yeast and mix together. 

Knead into a soft dough. Transfer to a lightly oiled bowl, cover and leave in a warm place until it has doubled in volume. 

Tip gently onto a floured board, weigh the dough and then decide.....

a) so you want to divide it into two loaves?

b) do you want to divide it into smaller portions for rolls?.....and so on? 

I'm making rolls, so I've divided each portion of dough (as above) into 9 portions of 100 gms each. 

This is quite a loose dough so you need to flour well on the outside and shape the rolls around the edge of a dough cutter. 

Now, shape each portion and then place it on a baking tray.

Cover and allow to rise at room temperature until doubled in volume. 

Preheat the oven to 185⁰C. 

Bake until golden and hollow when tapped on the underneath.

Cool on a rack. 

Happy baking.